Chicken & Sweetcorn Soup




198 per portion


2 tsps avocado oil or ghee

150g white onion, finely chopped

2 garlic cloves, minced

1 litre chicken stock (made with one organic stock cube)

250g chicken breast, diced

250g tinned sweetcorn, drained

¼ tsp white pepper

2 tbsps cornflour mixed with 6 tbsps water

2 eggs, beaten

¼ tsp sea salt (optional)

to serve (optional):

2 spring onions, chopped

How To

Heat the oil in a large saucepan over a medium flame. And the onion and fry for 5 minutes, stirring occasionally.

Add the garlic and fry gently for 1 minute, stirring occasionally. Add the chicken and stir well.

Add the stock, sweetcorn and white pepper and stir well. Simmer for 10 minutes.

Add the cornflour and water mixture and stir well.

Add the whisked egg in a thin stream. It should feather out in the liquid as it cooks. Taste and season with salt and pepper, if desired.

Serve garnished with chopped spring onions before serving.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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